Betsy’s No Garlic Boston Baked Beans

By Betsy Vail 03/04/17

Ingredients:

• 1 large onion, diced
• 1c brown sugar, packed
• ½ c molasses
• ½ c Becca’s No Garlic Ketchup
• 3 Tbs Dijon mustard
• 2 Tbs maple syrup
• 2 Tbs balsamic vinegar
• 1 tsp dry mustard powder
• 1 tsp onion powder 
• 1 tsp salt
• ¼ tsp black pepper
• 1 lb. dry great northern or navy beans 
• 5 c of water
• 3 Tbs cornstarch

Directions:

1. Check the beans for stones, then soak the beans overnight in a large pot, covering them with ample water. Beans are the magical fruit. Soak the beans or else you’ll toot. 
2. Drain and rinse the beans thoroughly.
3. In a medium sized mixing bowl, whisk together the sugar, molasses, ketchup, Dijon mustard, maple syrup, balsamic vinegar, dry mustard, onion powder, salt, and pepper. Set aside.
4. In crock pot, stir together all ingredients except the cornstarch. The cornstarch will be added later. 
5. Place the cover on the crock pot, and set to high heat for about 10 hours. Stir periodically and taste for bean tenderness.
6. When the beans are soft, spoon about ½ c of liquid sauce into a small mixing bowl. Stir cornstarch into the liquid, mixing until completely dissolved. Stir the cornstarch mixture into the beans to thicken the sauce. Allow to simmer for another 10 minutes, then serve hot. 
7. Enjoy the wonderful flavor of these delicious beans! 

Yum